This book “Production and Processing of Food Crops for Value Addition: Technology and Genetic Options” brings together a good collection of contributions on various basic and applied aspects of Crop Improvement for tolerance to abiotic and biotic stresses , accumulation of favourable components, heterosis, unconventional crops; Nutrition and Quality Aspects of food products from wheat, triticale, apple and problems due to nutrition deficiency; Food Processing covering post harvest processing for development of value added products for instant uses and enhancing shelf life of products and textural and nutritional changes in value added products and Resource Management and Agro-technology for use of natural resources for food, energy, enhancing food production through external stimuli , vermicompost, use of bioinformatics, underground water quality, role of extension services and women towards food security etc.